Nosh
Ever Changing Soup
Mussels with Spanish Chorizo
Calamari Frito with Caramel Chili and Citrus Aioli
* Seared #1 Hawaiian Ahi with Watermelon, Arugula and Fennel Salad
Lobster Tempura Roll with Thai Chili Sauce
Blue Fin Lump Crab Cake and Tempura Beans
Grilled Whole Artichoke with Molten Havarti and Smoked Tomato Sauce
Braised Kobe Short Ribs with Maytag Bleu, Garlic Mashed Potatoes and Crisp Golden Chips
Fresh Goatcheese Ravioli with Forest Mushroom and Ripini
Crisp Bacon and Scallop with Thai Chili Barbecue and Natural Almonds
Jamon Iberico de Pata Negro with Marcona Almonds
Vegetarian
Egg Plant Panise with Roasted Tomatoes and Basque Olives
Meyer Lemon Gnocchi with morels, Fava Beans and Shaved Grana Padano
Tempura Squash Blossom with Fennel Pollen and Tarragon Aioli
Vegetarian or Vegan Tasting: 4 Daily Offerings
Greenery
D'Anjou Pear with Toasted Macadamia Nuts and Shaved Maytag Bleu with White Dressing
Crisp Baby Greens, Marcona Almonds, Fresh Berries in Ver Jus with Raspberry Lavender Vinaigrette
Roasted Beet Salad, Fresh Goat Cheese and and Candied Strawberries with a Walnut Vinaigrette
Baby Wedge Salad with Cabrales Vinaigrette and Pancetta
Classic Caesar with White Anchovies
Local Heirloom Tomato Salad with Fresh Corn, Haricot Verts, Fennel and Toasted Hazelnuts
Dinner Is Served
*Pan Seared Organic Salmon with Baby Vegetables, Foraged Mushrooms, Crisp Dijon Potato Cake and Tomato
*Alaskan Halibut with Organic Smashed Fingerlings and Jumbo Lump Crab with Black Olive Emulsion
*Pan Roasted Mediterranean Sea Bass, Lemon Gnocchi, Smoked Tomatoes and Haricot Verts
*Fruitti di Mare - Chef's Selection of Seafood and Black Pasta
*Caramelized Sea Scallops with Lobster and Corn Risotto
Garganelli Pasta with Smoked Chicken, Fresh Corn, Sweet Bell Peppers and Gouda Cheese
Pasta O.E.V.O.O with Sauteed Garlic, Shallots and Fine Herbs
(With: Lobster, Scampi, Natural Chicken, OR Organic Vegetables)
Pan Roasted All Natural Amish Breast of Chicken, Pommes de Terre, Fava beans and Carrots
*Mapuche SpicedHeritage Pork Tenderloin with Chorizo and Manchego Gratin, Heirloom Beans and Tomatillo Verde
*Fennel Dusted Rack of Lamb, Fig Caper Chutney, Purple Potatoes, Naked Asparagus
A La Carte Off The Grill
* 8 oz. Aged Filet Mignon
* 16 oz. Porcini Dusted Ribeye Steak
Accompaniments
Sauteed Greens
Naked Asparagus
Carrot Confit
Roasted Garlic Mash
Tempura Onion Ring
Creamed Corn and Manchego
Chorizo Gratin Potatoes
Magic Mushrooms and Onions
Vue Popped Baby Tomatoes
Risotto del Giorno
````Chef's Nightly Degustation Menu````
````Nightly Vegetarian Degustation Menu````
Executive Chef Rick Carson
*These items are served raw or undercooked or may contain raw or uncooked ingredient.
Consuming raw
or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.